Peruvian Chicken Basil Pasta Sopa Seca
Ingredients
- 4 cups packed basil leaves
- 32 ounces chicken stock (about 4 cups)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup vegetable oil
- 2 teaspoons annatto seeds (see Note)
- 1 medium red onion, finely chopped
- 3 large cloves garlic, minced
- 1 medium carrot, finely diced
- 2 tablespoons ají panca paste (optional, see Note)
- 1 cup finely diced tomato (about 1 large tomato or 3 plum tomatoes)
- 1 pound spaghetti, broken in half
- 1 cup fresh chopped parsley
- Cubed avocado, for garnish (optional)
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